Chef Matt brings nearly 20 years of storied performance to the CBCI culinary team, along with seven patents in food service and retail categories, as a corporate chef and new product innovator. Matt’s deep experience plays a significant role in our ability to create relevant new food, beverage and menu innovations and then operationalize them successfully.
Matt began his career at Aramark and then advanced at ConAgra to Director of Culinary R&D before moving on to Unilever’s foodservice division working with top national restaurant brands. From there he went Chicago’s R&D Culinary Consulting as Corporate Executive Chef. Prior to joining the CBCI team, Matthew was head of Culinary R&D for Unidine, a leading foodservice provider in the corporate, healthcare and senior living categories.
Matt is a culinary trendsetter, a brilliant chef and expert guidance in the business categories CBCI serves. He is a member of The American Culinary Federation, The Research Chefs Association and the International Association of Culinary Professionals as well as the Chaine de Rotisserie.
Outside of CBCI kitchens, Matt has claimed multiple State titles with his BBQ Competition Team M-BURS. He continues to share his passion for cooking with smoke with chefs and backyard enthusiasts in TV appearances and lectures.